Oatmeal Lacies Recipes

Steps:

• In a blender or food processor, blend 1 cup quick oats to a flour like consistancy.
• In a mixer, combine:oat flour" and brown sugar.
• In a separate bowl combine egg, vanilla, butter, and salt, mix well.
• Slowly pour"wet" mixture into"dry" mixture, mix to a thick batter consistancy.
• Stir in remaining 1/2 cup oats, mix well.
• Drop by level teaspoonfulls onto greased cookie sheet about 2-3" apart (do not put them any closer, they spread very thin).
• Bake at 350 for 8-10 minutes, or untill edges start turning golden brown.
• Remove from cookie sheet while still warm (do not leave them on cookie sheet, or they will harden to the bottom and you will have to re-heat them to soften them) and transfer to a wire cooling rack.
• Re-grease pan each time.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Cover baking sheets with foil, then coat the foil with a non-stick cooking spray.
• In a medium bowl, combine oats, flour, salt, and baking powder. In a large bowl, cream sugar and butter until fluffy. Beat in egg and vanilla. Mix in the flour and oat mixture until just combined. Drop dough by teaspoonfuls onto the prepared baking sheets, 2 1/2 inches apart.
• Bake at 325 degrees F (165 degrees C) for 10 to 12 minutes, or until edges turn golden. Cool, then peel cookies off with your fingers. Be sure to re-spray baking sheets with non-stick cooking spray between batches.

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Melt the butter with the sugar in a saucepan over low heat, stirring, until the mixture thickens and the sugar is almost dissolved, about 5 minutes. Transfer to a large bowl and stir in the oats, flour, vanilla and salt. Let cool 10 minutes, then stir in the egg white.
• Drop 6 rounded tablespoonfuls of batter onto each prepared baking sheet, about 3 1/2 inches apart. Spread each mound into a 3-inch circle. Bake, switching the position of the pans halfway through, until golden brown, 12 to 15 minutes. Let cool on the baking sheets until firm, about 3 minutes, then carefully remove using a thin metal spatula and transfer to a rack to cool completely.
• Put the chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Drizzle on the cookies and let set, about 30 minutes.

Steps:

• Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 rimless baking sheets with parchment paper. Pulse almonds and oats in a food processor until coarse meal forms. Set aside.
• Melt butter in a medium saucepan over medium heat. Add both sugars and honey; whisk until blended and sugar dissolves, 1-2 minutes. Remove from heat. Add nut mixture, flour, and salt; stir until well blended.
• Spoon batter by 2-teaspoon portions onto baking sheets, spacing 2 1/2" apart. Using your fingertips, pat cookies down to 1/4"-high rounds; push in any jagged edges to form smooth circles. Bake, rotating sheets after 6 minutes, until dark golden brown and cookies spread out into a thin layer, 10-12 minutes. Slide cookies on parchment onto a wire rack and let cool.
• Using a pastry brush, brush half of each cookie with melted chocolate. Let stand until the chocolate is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Store airtight between sheets of parchment or waxed paper.

Steps:

• Preheat oven to 350 degrees. Coat baking sheets with cooking spray; line with parchment, and spray parchment.
• With an electric mixer on medium speed, beat butter and sugar until crumbly. Add eggs, vanilla, zest, and salt. Beat until pale and smooth, about 1 minute. Mix in baking powder and oats. Let stand 10 minutes.
• Drop batter by the teaspoon, 3 inches apart, onto prepared sheets. Press each into a round with the back of a spoon. Bake until golden, about 9 minutes. Transfer cookies (still on parchment) to wire racks to cool completely. Carefully remove from parchment with a spatula.

Steps:

• Heat oven to 325 degrees. Cover a baking sheet with parchment paper.
• In a large saucepan over low heat, melt the butter. Let cool a bit and add all remaining ingredients except the eggs. Stir well to combine, then add the eggs. Mix thoroughly.
• Place 1 1/2 tablespoons of batter at a time on the parchment, leaving at least 3 inches between cookies. Flatten batter into a circle with the back of a spoon. Bake for 13 to 15 minutes, or until just golden brown. Cool on wire racks.

Steps:

• Using electric mixer, beat sugar and butter until well blended. Beat in flour, vanilla extract, and salt. Stir in oats. Cover and refrigerate cookie dough 1 hour.
• Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Roll dough by tablespoonfuls between palms into balls. Place dough balls on baking sheets, spacing 3 1/2 inches apart (cookies will spread during baking). Using bottom of drinking glass as aid, flatten cookies to 1 1/2-inch rounds. Bake until cookies are golden brown, about 11 minutes. Let cookies remain on sheets 1 minute. Using spatula, transfer cookies to racks and cool completely. (Can be made 3 days ahead. Store cookies between sheets of waxed paper in airtight container at room temperature.)

Steps:

• Preheat oven to 375.
• Beat sugar and butter until well blended.
• Beat in flour, vanilla and salt.
• Stir in oats.
• Form into a ball. (See photo).
• Cover and refrigerate cookie dough 1 hour.
• Line 2 baking sheets with parchment paper.
• Roll dough by tbsp full between palms into one inch balls. (I cut the dough ball into 24 equal portions, and then roll each portion into a ball.).
• Place dough balls on baking sheets, spacing 1 1/2 inches apart (cookies will spread during baking).
• Using bottom of drinking glass as aid, flatten cookies to 1 1/2-inch rounds. (See photo).
• Bake until cookies are golden brown, about 12 - 13 minutes, turning the cookie sheet once mid-way through baking.
• Let cookies rest on sheets 1 minute.
• Using spatula, transfer cookies to a rack and cool completely.